Stuffed Camembert with Nut Filling

Halve the Camembert wheels horizontally. Roughly chop the pecans and almonds or briefly blend them in a food processor. Mix the nuts with the apricot jam to form a spreadable mixture.

Generously spread the bottom half of each Camembert with the nut-jam mixture and place the top half back on.

Toast the sourdough bread slices until crispy in a dry pan or a toaster. Cut the stuffed Camembert into wedges and arrange on the warm bread slices.